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Sauce Sermstele


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Sauce sermstele. (Note: D. Sauuce gauncelle) Take Milke and a litul floure, And caste hit in a potte, And lete boile al togidur al thyn; and whan hit is wel boyled, take and stampe garlek small, and caste there-to pouder of peper, and salt, And then serue hit forthe.

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